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The Delhi-based historian Sohail Hashmi refers to the biryan as midway between the pulao and biryaniHyderabadi biryani is a form of biryani, from Hyderabad, India.[1] It is prepared in the form of kachay gosht ki biryani and dum ki biryanip.734The ingredients are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffronhe armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was availableExternal links[edit]Retrieved 24 August 2014In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vesselInstitute for Business, Innovation and Strategic StudiesISBN978-81-8400-254-6Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India^ Mukund Padmanabhan, Subash Jeyan and Subajayanthi Wilson (26 May 2012)The biryani is entirely different from malabar biryani^ de Laet, Siegfried JKalyani biryani"Food Safari: In search of Ambur Biryani"List of South Asian varieties by region or culture[edit]"Sajian Kebuli, Mandi, dan Biryani"^ "The Other Hyderabadi Biryani With a 300-Year-Old Past" c16eaae032
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The Delhi-based historian Sohail Hashmi refers to the biryan as midway between the pulao and biryaniHyderabadi biryani is a form of biryani, from Hyderabad, India.[1] It is prepared in the form of kachay gosht ki biryani and dum ki biryanip.734The ingredients are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffronhe armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was availableExternal links[edit]Retrieved 24 August 2014In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vesselInstitute for Business, Innovation and Strategic StudiesISBN978-81-8400-254-6Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India^ Mukund Padmanabhan, Subash Jeyan and Subajayanthi Wilson (26 May 2012)The biryani is entirely different from malabar biryani^ de Laet, Siegfried JKalyani biryani"Food Safari: In search of Ambur Biryani"List of South Asian varieties by region or culture[edit]"Sajian Kebuli, Mandi, dan Biryani"^ "The Other Hyderabadi Biryani With a 300-Year-Old Past" c16eaae032
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